This brownie pie recipe is gooey homemade brownie batter baked in a flaky pie crust. It is a chocolate lover’s dream.
Normally I would go for a chocolate cream pie, but when you combine fudgy homemade brownies into a buttery pie crust, it’s really the best of both worlds! I love that all you need is pantry staples.
For a regular batch, try my homemade brownie recipe. They are fudgy, chocolatey, and super simple to make! I also have a brownie bottom cheesecake that is out of this world! The brownie layer is ultra rich and sits on the bottom of a silky cheesecake filling.
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🍫 Ingredients:
- pie crust – we used a homemade pie crust, but you can also use a storebought crust.
- eggs – bring to room temperature before mixing.
- unsweetened cocoa powder – we like the Hershey’s brand.
- salt and vanilla extract – adds more flavor.
- baking powder – check the expiration date. The baking powder makes the brownies fluffy.
- unsalted butter, granulated sugar and all-purpose flour
- dark chocolate bar – chop into pieces.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Serve fudgy brownie pie with a scoop of ice cream, a drizzle of chocolate syrup, hot fudge sauce, or a dollop of Cool Whip or whipped cream.
Substitutions and Variations
- Crusts – feel free to use a butter pie crust recipe, oil crust, or switch it up and make a graham cracker crust instead.
- Box mix – mix the brownie mix according to the package instructions. Add the brownie batter to the crust as instructed and bake.
- Chocolate chips – use in place of the chocolate bar if desired.
🔪 Instructions:
PREP: Preheat the oven to 375 degrees.
Step 1: Par bake the pie crust: Line the pie crust with parchment paper and fill with dry beans or pie weights. Bake for 15 minutes until the crust starts turning light brown. Take the weights out and the parchment paper, then poke holes in the bottom of the crust with a fork. Bake for 8 more minutes, remove from oven, brush with the egg wash. Lower the preheated oven temperature to 350 degrees.
Step 2: In a large bowl, melt the butter in the microwave and whisk the sugar in.
Step 3: Beat the eggs in a medium bowl for 1-2 minutes until they are pale yellow and foamy
Step 4: Mix in the salt, baking powder, and cocoa powder to the egg white mixture.
Pro Tip: Brushing the crust with egg wash helps prevent it from getting soggy by sealing it.
Step 5: Add the melted butter mixture and continue mixing.
Step 6: Mix in the flour just until combined.
Step 7: Fold in the chocolate.
Step 8: Transfer the brownie batter to the crust and bake for 35-40 minutes or until only a few moist crumbs come out on a toothpick.
Step 9: Remove from the oven and let the pie cool on a wire rack for 15 minutes.
SERVE: Serve with a big scoop of vanilla ice cream.
Recipe Tips for Brownie Pie
- It’s important to blind bake the crust so it can stay crispy while baking the fudgy brownie filling. The crust doesn’t need to be baked completely, since it’s going back into the oven.
- We covered the edges of the pie with foil to prevent it from over-browning. You can also use a pie crust shield.
- If you like this brownie pie combo, you should also try our chocolate chip pie – it has a bit more of a custard texture to the pie filling, but with all the great flavors of a chocolate chip cookie.
Fun Fact
No one truly knows where brownies came from, but it is believed they were made on accident. – Fairytale Brownies
Recipe FAQs
Store leftovers in an airtight container or cover tightly with plastic wrap and refrigerate for up to 5 days.
Melting the butter before adding it to the chocolate mixture makes the batter more dense and fudgy.
More Decadent Brownie Recipes
If you tried this Fudgy Brownie Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Brownie Pie
Ingredients
- 1 9 ” pie crust – par-baked *see step 2 of instructions
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter
- 1 ¼ cups granulated sugar
- ⅔ cup all-purpose flour
- 4 oz. dark chocolate bar chopped
Instructions
- Preheat the oven to 375°F.
- To par-bake the pie crust, line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, until the crust is beginning to look baked and turning light brown. Remove the weights and the parchment paper and prick the bottom and sides of the crust with a fork. Return crust to oven and cook 8 minutes longer. Remove from the oven and brush with an egg wash. Set aside (Brownie filling can be added to a warm or cool crust.) Reduce the oven temperature to 350°F.
- In a medium mixing bowl, melt the butter in the microwave. Once melted, whisk the sugar into the hot butter.
- In the bowl of a standing mixer, use the whisk attachment to beat eggs for 1-2 minutes, until foamy and pale yellow
- Add the cocoa powder, salt, and baking powder to the mixture and whisk an additional minute.
- Add the hot butter/sugar mixture to the standing mixer bowl and mix until combined
- Add the flour to the batter, mixing just until fully combined.
- Fold in the chocolate pieces.
- Spread the brownie batter into the par-baked pie crust.
- Bake for 35-40 minutes, until just a few crumbs cling to a toothpick/knife when stuck in the center of the brownies. Cover the edges of the pie crust with aluminum foil to prevent overbrowning (I covered the edges about midway through baking.)
- Remove from oven and allow to cool for at least 15 minutes before slicing and serving.
Notes
Store in an airtight container on the countertop or in the refrigerator for up to 5 days. Freeze for up to 1 month. Notes: Don’t skip blind baking the crust. This helps to keep it from getting soggy, and stays crisp to hold the batter. The egg wash also helps to seal. Whole eggs or egg whites can be mixed with a tablespoon of water. Cover the edges of the brownie pie with oil to prevent the crust from getting too brown.
Nutrition
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Comments & Reviews
Stefanie says